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By BARBARA C. WAYLAND
Rappahannock News Staff Writer
In last week s food column we talked about quick and nutritious main dish meals and side dishes. This week our column will feature quick luncheon ideas and a dessert. Nutritious and light salads are a delight to make and serve. Combine lots of fresh vegetables and fruits to provide meals that are easy to make and are good for you, too. My favorite is chicken salad, however keep a can of tuna or salmon on hand in the refrigerator, and you’ll always be ready to serve a cool and refreshing last-minute luncheon.
Chicken Salad on Melon
1 medium cantaloupe or honeydew melon
1 cup small strawberries or seedless red grapes
2 Five 1/2-ounce cans chunk-style chicken or approximately 11 ounces of cooked, cubed chicken
2 cups of creamy coleslaw
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